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Smoked-Fish Pâté Canapés



scallions
3/4 lb smoked fish— cod (or trout)
-boneless & skinless
1/4 lb butter,softened
1/4 lb cream cheese,softened
3 T fresh dill
1 T horseradish
2 T sour cream
Salt
black pepper,Fresh Ground
1 T lemon juice
2 cucumbers
1/2 loaf rye bread
12 radishes dill,for garnish


PREPARATION:
For the pt, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pt can be made a few days ahead. Slice cucumbers into 3/16-inchthick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch star tip with pt. Pipe generous rosettes on top of each cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter or into rectangles or squares with a knife. Pipe pt onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate.
Canaps can be made a few hours ahead.













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